How to Make a Cheese Soufflé

Soufflés have an unfortunate reputation for difficulty. Some are complicated, but others, like this cheese soufflé, are really quite simple. It can be an airy side dish for 4, or can be baked in little muffin tins as an appetizer for a party.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Pinch Black Pepper
• Pinch Cayenne Pepper
• Pinch Nutmeg
• Pinch White Pepper
• Salt
• Bowls
• Muffin Pans
• Rubber Spatula
• Saucepans
• Whisk
• 4 egg whites
• 1 cup whole milks
• 3 egg yolks
• 1/2 tsp dry thyme
• 2 tbsps all-purpose flour
• 2 tbsps butter
• soufflé dishes
• 2/3 cup Parmesan cheeses

1. Heat the oven to 350 degrees F.
2. Butter a pint-size soufflé dish, individual ramekins or mini muffin tins. Make sure the dishes are clean.
3. Melt the butter in a small saucepan over medium heat.
4. Add the nutmeg and peppers.
5. Add the flour and stir together. The mixture will bubble. Stir constantly for 1 minute or so. Don't let the mixture brown.
6. Whisk in the milk and bring to a simmer, whisking constantly.
7. Simmer slowly for about 3 to 5 minutes. The mixture will become very thick. Stir it off the bottom to prevent burning.
8. Once it becomes very thick and pasty and appears to have stopped thickening, whisk in the cheese and dry thyme until it's completely melted.
9. Taste it. If the cheese doesn't provide enough salt, sprinkle in a little until it's just faintly salty. Shut off the heat and set aside in a very warm place.
10. Whisk the egg whites and a pinch of salt with a very clean whisk in a very clean bowl until they're soft and fluffy and hold soft peaks. Don't overwhip them. If the whites become firm and dry and hold stiff peaks, the recipe won't work.
11. Whisk the egg yolks together well, then whisk in the cheese base.
12. Using a flexible rubber spatula, scoop out about a third of the whipped whites and carefully fold them into the cheese base. Repeat with the remaining whites.
13. Scoop the mixture into the soufflé dish or dishes, about two-thirds full, and bake for 25 to 40 minutes depending on what dish you're using. Watch the soufflé carefully. It's done when the top is a nice golden brown.

Tips & Warnings

• For the most flavorful soufflé, use a good wedge of real Parmesan for this dish and grate it yourself. You can also use Romano and Asiago cheeses.
• Toward the end of baking, you can also sprinkle the top of the soufflé with a little grated cheese, which will melt and turn golden.
• Soufflés must be served immediately, as they fall after a short period of time. If something happens and the soufflé does fall (if you drop the cooked soufflé, for instance), don't despair. Just serve the fallen soufflé as a tasty, airy dip for French bread.